Ingredients:
1 large onion, finely diced
3 cloves of garlic, minced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 cups of canned chopped tomatoes
2 cups of cooked mixed beans (black beans, kidney beans, chickpeas)
2 tablespoons of canola oil
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of paprika
1 teaspoon of ground ginger
Salt and pepper, to taste
1 cup of grated cheddar cheese
1/4 cup of chopped fresh cilantro
Instructions
In a large skillet over medium heat, add the canola oil. Once hot, add the diced onion and minced garlic. Cook for 3-4 minutes, or until the onion is translucent.
Add the diced red and green bell peppers to the skillet and cook for an additional 5 minutes.
Stir in the canned tomatoes, mixed beans, cumin, coriander, paprika, ginger, salt and pepper. Bring the mixture to a simmer and cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
Preheat the oven to 350F (175C).
In a baking dish, spread the chakalaka mixture. Sprinkle grated cheese on top and bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
Garnish with chopped cilantro before serving.